Bright spring pea soup topped with whipped ricotta and mint oil — fresh, creamy, and ready in 40 minutes.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 3 cups fresh or frozen sweet peas
05 - 3 cups vegetable broth
06 - 1 small potato, peeled and diced
07 - 1 teaspoon sea salt
08 - Freshly ground black pepper, to taste
→ Whipped Ricotta
09 - 3/4 cup ricotta cheese
10 - 1 tablespoon heavy cream
11 - Zest of 1 lemon
12 - Pinch of sea salt
→ Mint Oil
13 - 1/4 cup fresh mint leaves, lightly packed
14 - 1/4 cup extra-virgin olive oil
15 - Pinch of salt
→ To Serve
16 - Blanched fresh peas (optional)
17 - Fresh mint leaves for garnish
18 - Crusty bread or gluten-free bread (optional)
# Directions:
01 - Warm the olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
02 - Stir in the peas, diced potato, sea salt and a few grinds of black pepper. Pour in the vegetable broth and increase heat to bring the mixture to a boil.
03 - Reduce heat to a gentle simmer and cook until the peas and potato are tender, about 10–12 minutes. Taste and adjust seasoning as needed.
04 - Use an immersion blender to purée the soup until smooth and silky. Alternatively, transfer in batches to a blender and purée, then return to the saucepan and keep warm.
05 - Combine ricotta, heavy cream, lemon zest and a pinch of salt in a bowl. Whisk vigorously by hand or whip with a hand mixer until light and airy, about 1–2 minutes. Chill briefly if time allows.
06 - Briefly blanch the mint leaves in boiling water for 10 seconds, then plunge into ice water and pat dry. Blend the mint with the olive oil and a pinch of salt until vibrant and smooth. Strain through a fine sieve if a silky oil is desired.
07 - Ladle the hot pea purée into bowls. Add a generous spoonful of whipped ricotta to each portion, then drizzle with mint oil. Garnish with blanched peas and mint leaves if using, and serve immediately with crusty or gluten-free bread.
